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Pasta with Brie, Mushrooms and Arugula

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I have never had Brie in pasta. I have never even thought of adding it to pasta. However, I am now a convert. Wow. We loved this!

This was also very kid friendly dish with no overpowering flavors, just the right balance of gooey cheese and mild mushroom flavors. The arugula adds a nice peppery background flavor without being spicy.

This is a great lunch, dinner or even first course meal. I have always loved Brie but this really changed it up in a new way.

A new keeper recipe around here, give it a try.

Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes. Add the wine, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms brown, 5 to 6 minutes.

Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is coated. Stir in the mushroom mixture and arugula.

Cooking Note: I believe the Brie melts best if it is not ice cold from the refrigerator, let it warm up a bit before tossing in the pasta.

This looks divine and something I can easily adjust to my own gluten-free version. I don’t eat a lot of cheese, but I’d make an exception for this creamy brie pasta. Love the idea of the arugula mixed in. It looks delicious!

Really? – Your kids will eat ‘shrums!? Only one of mine will. I just learned about using mascarpone in a tortellini dish! This is going to be a pasta fest week! 🙂 You are SO brave and adventurous in your cooking, love it!!

I made this recipe, rind on, with a goat brie, and everything melted very well. When I added the cubed brie to the pot of pasta, I kept the heat on low to aid in the melting of the cheese. Most of the rind melted away, maybe because its goat brie (from Trader Joe’s.)

I also added my own little touch that brought this bowl of pasta to a new level…black truffle oil!!

Found the Arugula. Not bad at all. Made this dish for dinner and it was delish! 1 son would not eat it. Period. My oldest–21yrs old—fussed about it, but ate it and liked it. 9 & 10yr both loved it and kept eating all of it. Hubby loved it. Can’t wait to make it again, but I could put sauted garlic and silvers of the red onion besides the sauted ones.

Oooooooh! Looks absolutely delicious. My boyfriend has LOVED brie with a passion bordering on obsession ever since my mother fed it to him in France, haha. Plus we love mushrooms. I think I will make him this for his birthday. Thanks for sharing!

This is delicious! I’m enjoying it now with a cup of Trader Joe’s roasted red pepper tomato soup and a glass of that white wine I used in the recipe.

I am a young wife still discovering the art of cooking and this is the first (but not last) recipe I’ve tried fromthe noblepig. My husband and I are on a health kick so I used whole wheat penne pasta. I’m very happy with it!

I just made this and my only complaint is with the arugula. I really don’t think the flavor belongs in this dish. Maybe it’s just too raw. I might try mixing it in with the mushroom/onion/wine combo to cook for a couple minutes before adding to the pasta. But I think this may be better with spinach instead. The raw arugula really kills this dish. The brie is delicious though!

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HI! I’M CATHY.

Hi! I’m Cathy. I’ve escaped from a peculiar
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